Meghan Pohl’s One Pot Chicken

Recipe submitted by guest, Meghan Pohl.

Ingredients:

1-2 pounds Chicken Thighs

1/4 cup Maple syrup

2 tablespoons Brown sugar

2-3 tablespoons Dark mustard

1/2 teaspoon Salt

1/2 teaspoon Freshly cracked Pepper

2 to 4 Carrots, peeled and cut into half inch dice

1 Onion, peeled and sliced into half inch rings

2-3 cloves Garlic, chopped

1 1/2 -3 cups Chicken stock

1-2 cups Rice

Method:

In a small mixing bowl, combined maple syrup, brown sugar, dark mustard, salt and pepper. Note: adjust marinade ingredients to taste.

Transfer marinade to a shallow baking dish or zipper top bag along with the chicken thighs. Coat the chicken with the marinade, and allow to rest for 30-45 minutes in the fridge. Remove chicken thighs from the fridge, and allow to come to room temperature for 15 minutes before cooking.

In a large enamel coated, cast-iron Dutch oven placed over medium heat, add 1 to 2 tablespoons of olive oil, along with the chicken thighs and marinade mixture. Brown chicken pieces on all sides until deeply golden, then transfer to a plate. Note: chicken will not be completely cooked.

Add more oil to the Dutch oven as needed, along with the carrots, onions, and garlic. Cook vegetables until a lightly softened, about 5-7 minutes, then add the chicken back to the pot.  Add one cup of chicken stock and bring to a simmer. Add rice, along with enough stock according to the package directions for the rice. Cover pot and simmer until the rice and chicken are fully cooked. Add more stock along the way if needed. Check for final seasoning with salt and pepper before serving. Enjoy!

Recipe submitted by guest, Meghan Pohl.